Chicken, vegetable and tortellini soup
1 medium, (finely chopped)
2 individual, (stalks, finely chopped)
1 small, (finely chopped)
2 clove(s), (cloves, crushed)
4 cup(s), (1L)
Tortellini or ravioli filled pasta, boiled, spinach and ricotta
375 g, fresh variety (not boiled)
Skinless chicken breast, grilled or barbecued
180 g, finely shredded
1 bunch(es), (trimmed, washed, leaves shredded)
- Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 3–5 minutes or until onion is softened. Add the garlic and cook, stirring, for 1 minute.
- Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat, cover and simmer for 5 minutes.
- Add the tortellini and simmer, uncovered, for 5–6 minutes, or until tortellini float to the surface and are just tender. Add the chicken and spinach and cook for 1 minute or until spinach is just wilted. Season with salt and freshly ground black pepper.
- Ladle soup into warmed bowls. Serve.